Japanese or Jiggly Cheesecake

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

1h 30m

Yield:

One 9 or 10-inch cheesecake

Love cheesecake? Then add this Japanese Cheesecake recipe to your must-try list. Japanese, or Jiggly Cheesecake is crustless and fluffy as whipped egg whites are folded into the batter. Many prefer to consume it warm as then it resembles the flavor of cheesecake soufflé.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Japanese or Jiggly Cheesecake

2 tablespoons unsalted butter for preparing pan
6 large eggs
1 1/2 packages (12 oz total) cream cheese, soft at room temperature
5 tablespoons Dixie Crystals Extra Fine Granulated Sugar
3/4 cup whipping cream
4 tablespoons unsalted butter
Zest of 1 lemon, no white bitter pith
3 tablespoons lemon juice
1 tablespoon vanilla extract
2/3 cup cake flour or all-purpose flour*
1/2 cup Dixie Crystals Extra Fine Granulated Sugar

Finishing

2 tablespoons Dixie Crystals Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place a 9-inch springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Make certain that water cannot penetrate thru sheets of foil. Place in a roasting pan and set aside.
Out of parchment paper, cut a circle to fit on bottom of pan and a strip/band which will cover sides. Melt 2 tablespoons butter and brush a thin amount on sides and bottom of pan to make parchment stick. Brush remaining butter on parchment paper. Set aside.
Turn oven to 320°F. Separate eggs ensuring that egg whites remain free of any egg yolk traces.
Cut cream cheese in small cubes and place in a bowl along with first listed 5 tablespoons sugar, whipping cream and butter. Set bowl over a double boiler and using a spatula, stir until ingredients are lump free and mixture feels barely lukewarm, but not hot.
Remove from heat. Add one egg yolk and using a whisk mix until blended. Continue adding one yolk at a time and whisking in between.
Add lemon zest and juice and vanilla extract. Sift flour and whisk into batter.
In a bowl whip egg whites and remaining granulated sugar to soft peaks. Using a spatula, gently fold in one third of whipped egg whites. Once combined fold in remaining whipped egg whites.
Pour/scrape cheesecake mixture into prepared pan.
Pour water into roasting pan about one inch high and place in oven.
Bake for 70 minutes and then turn oven lower to 290°F. Check cake after 10 minutes. If center no longer trembles or an inserted toothpick comes clean, cake is ready to be removed from oven.
Allow to cool at room temperature for a few minutes before serving. Cake is delicious when consumed warm or serve at room temperature. For storing it has to be refrigerated.
If desired sprinkle with powdered sugar.